Risotto Milanese
Rich, luxurious, and vibrantly golden, Risotto Milanese is the quintessential Italian comfort food that brings elegance to your dining table. This classic Milanese recipe showcases creamy Arborio rice infused with the delicate allure of saffron, creating its unmistakable golden hue and subtle earthy flavor. Simmered to perfection with warm chicken or vegetable stock, dry white wine, and sautéed shallots, this dish achieves a luscious, velvety texture that melts in your mouth. Finished with a generous swirl of butter and freshly grated Parmesan cheese, this risotto becomes a masterpiece of flavor and comfort. Ideal as a refined side dish or a stand-alone meal, Risotto Milanese is a celebration of simple ingredients elevated to gourmet status. Perfectly suited for dinner parties, special occasions, or cozy nights in, this saffron risotto is a timeless addition to your culinary repertoire.
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Recipe Information
Ingredients
- 300 g Arborio rice
- 1 litre Chicken or vegetable stock
- 60 g Unsalted butter
- 2 tbsp Olive oil
- 2 small Shallots
- 120 ml Dry white wine
- 1 pinch Saffron strands
- 60 g Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a small bowl, combine the saffron strands with 2 tablespoons of the warm stock and let it steep for at least 5 minutes.
Finely dice the shallots and prepare all other ingredients so they are ready to use.
Heat 30g of the butter and 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat.
Add the diced shallots to the pan and sauté for 2–3 minutes until soft and translucent but not browned.
Add the Arborio rice to the pan and stir well for 1–2 minutes until coated in the butter and oil mixture and lightly toasted.
Pour in the white wine and stir continuously until the liquid has completely evaporated.
Add one ladleful of the warm stock to the rice and stir gently until it is mostly absorbed.
Continue adding the stock one ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
Halfway through the cooking process, stir in the saffron mixture along with its liquid to infuse the risotto with its characteristic color and flavor.
Once the rice is cooked to al dente and the risotto has a creamy consistency, remove the pan from the heat.
Stir in the remaining 30g of butter and the grated Parmesan cheese until melted and fully incorporated.
Season with salt and black pepper to taste, then cover the pan and let the risotto rest for 2 minutes before serving.
Serve the Risotto Milanese hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
